As the summer season winds down and the fall creeps in, many of us find ourselves with certain vegetables that simply are not holding their own quite as they did during those hot summer months. For me, zucchini is the main culprit in this department. I love love love zucchini, green, yellow I don't care. I love them all. My first and foremost favorite way to eat them is to simply cut them into wedges (lengthwise) and liberally sprinkle them with salt and pepper then throw them on the BBQ for a grill.

During a recent trip the St. Albert farmers market I came across a giant (in my opinion) yellow zucchini squash. Now, compared to others I realize this one was more like "really big" but to me, it was giant! The point is that I paid $1 for it and it sat around for quite some time before I figured out what to do with it. It was too big to be grilling the way we usually did, and all of my recipes for gluten free zucchini bread had some form of nut flour in them. Since one of our kiddos has a nut allergy and we do not use nuts in our baking, this simply would not work.

I have always loved the blog (and cookbooks) by Nicole Hunn of Gluten Free on a Shoestring. Well, she came through for me once again. Here's the recipe that I made twice to use up all of that giant yellow zucchini squash. And let me tell you, it was delicious!

In a large bowl, place flour, xanthan gum, salt, baking soda, baking powder and cinnamon, and whisk to combine well. Place the chocolate chips in a small bowl, add about 1 teaspoon of the dry ingredients to the chips and toss to combine. Set the chips aside. To the flour mixture, add the granulated sugar and light brown sugar, and whisk to combine (working out any lumps in the brown sugar). Add 1 1/4 cups (125 g) of the grated zucchini to the dry ingredients, and mix gently to combine. Set aside the dry ingredients.

Place the remaining 7/8 cup (88 g) of grated zucchini, the eggs, oil and vanilla in a blender, and pulse until well-blended and beginning to emulsify. Create a well in the center of the bowl of dry ingredients, and add the wet ingredient mixture. The batter will be very wet. Add about 1/2 cup of the chocolate chips and reserved dry ingredients to the batter and mix until the chips are evenly distributed throughout the batter. Scrape the batter into the prepared loaf pan, and smooth the top with a wet spatula. Scatter the remaining chocolate chips on top and press down lightly to adhere.

Place the loaf pan in the center of the preheated oven. Bake, rotating once, until the top is golden brown and a toothpick inserted in the center of each loaf comes out with a few moist crumbs attached (about 50 minutes). Remove from the oven and allow to cool for at least 30 minutes in the loaf pan before transferring to a wire rack to cool completely before slicing and serving.

No comments
:

Post a Comment

September 14, 2015 marked the 3rd anniversary of the passing of my brother Daniel. Daniel loved his family and loved cooking for his family and friends. That's why he started Haggis and the Herring.

Every year I have been posting one recipe to honour him.

This is what it takes to make Dafina

I was recently in Toronto for a family wedding. My sister'n'law Brianne was getting married. During one of the post wedding celebration meals, her husbands aunt made a Moroccan dish that I had not had in a long time. Dafina is a Moroccan stew made on the Sabbath because the cooking is started before shabbat begins, and finishes after it ends, so your meal is ready to be eaten.

No comments
:

Post a Comment

Our friend RL is always seeking gluten free, vegan, kosher foods. Doesn't always find stuff available in Canada, but likes to share what she finds, and how you can get it. Here is the latest:

Once in a while I get lucky and find a product that is EASY to make that is gluten free, dairy free, soy free, vegan/vegetarian and kosher. Daiya's new line of Cheesy Mac certainly delivers. As far as I know this product is currently available in the US only. I was able to order it from vegansupply.ca

I ordered both the cheddar version and the white cheddar veggie. I recently tried the white cheddar veggie and loved it. First of all, it's incredibly easy to make- just like all your favourite boxed macaroni and cheeses. Boil water, add noodles, cook then add packet of "cheese". The taste and texture of the noodles and cheese was great. The 'cheese' tastes like other Daiya cheese products. So if like that taste you won't have any surprises here. I'm hoping that this product will be available in Canadian stores soon. I'm also waiting on Daiya's Greek yogurt to make an appearance in Canada

Have you tried Daiya Cheesy Mac yet? What did you think?

-Guest Blogger RL

No comments
:

Post a Comment

It is without a doubt that Wal-Mart is a family brand. What proves this point best is their great value brand which has now started to come out with many gluten free products including these really tasty gluten free chocolate vanilla cookies, vanilla creme cookies and lemon flavoured white chocolate chip cookies. These cookies are certified through the Canadian Celiac Association Gluten Free Certification Program.

But what truly makes Great value a family friendly brand? Not that just that these are cookies that the kiddo's will love, but that these cookies are all nut free as well! Way to go Wal-Mart! So just in case your kid has a nut allergy, you can dig into these cookies as well.

Why is this important to us? We have one child that has a nut allergy, and there are so many delicious cookies that may contain nuts that we can't eat. Not only that there are many gluten free cookies that contain nuts and may contain nuts. So this is a great option that Amanda can share with our kiddo for a treat.